Name: China High Quality Gellan Gum Powder Manufacturers Suppliers - Factory Direct Wholesale - HUILIN BIO
Brand: Huilin
SKU: 303209891

Introduction to gellan gum powder

Gellan gum is a water-soluble, high molecular weight anionic exopolysaccharide produced by microbial fermentation of Sphingomonas elodea (formerly Pseudomonas elodea). Discovered in the 1970s, it has become one of the most advanced hydrocolloids in the food, pharmaceutical, cosmetic, and biotechnology industries.

Chemically, gellan gum is a linear tetrasaccharide repeating unit composed of D-glucose, D-glucuronic acid, and L-rhamnose in a 2:1:1 molar ratio. The repeating unit structure is: →3)-β-D-Glcp-(1→4)-β-D-GlcpA-(1→4)-β-D-Glcp-(1→4)-α-L-Rhap-(1→. The native polysaccharide contains acyl substituents - glyceryl (on average, one per repeating unit) and acetyl (one per every two repeating units). These acyl groups determine the final gel properties.

1. Low Acyl vs. High Acyl Gellan Gum

Low Acyl Gellan Gum (LA): Produced by alkaline deacylation of the native polysaccharide. Forms firm, non‑elastic, brittle, and thermally irreversible gels (similar to agar). Ideal for confectionery, structured foods, and microbial media.
High Acyl Gellan Gum (HA): Retains natural acyl groups. Forms soft, elastic, and thermally reversible gels (similar to gelatin). Ideal for dairy alternatives, desserts, sauces, and products requiring a creamy texture.

Certificate of Analysis (COA)

Test Parameter	Specification	Typical Result	Method
Appearance	White to off-white free‑flowing powder	Conforms	Visual Inspection
Identification (Gel Test with Ca²⁺)	Positive – forms tough worm‑like gel in 10% CaCl₂	Positive	USP/EP / JECFA
Identification (Gel Test with Na⁺)	Positive – forms a firm gel upon cooling after heating to 80°C	Positive	USP/EP / JECFA
Assay (CO₂ yielding)	3.3% – 6.8% (on dried basis)	5.2%	JECFA Method
Loss on Drying (105°C, 2.5h)	≤15.0%	7.8%	Gravimetric
pH (1% solution, 25°C)	4.0 – 8.0	6.5	pH Meter
Gel Strength	≥400 g/cm² (low acyl); 200–400 g/cm² (high acyl)	680 g/cm²	Texture Analyzer
Transmittance	≥80%	86%	Spectrophotometry
Particle Size (through 80 mesh)	≥95%	99%	Sieve Analysis
Ash Content	≤15.0%	9.2%	Gravimetric (550°C)
Nitrogen Content	≤3.0%	0.8%	Kjeldahl
Isopropyl Alcohol Residue	≤750 mg/kg (0.075%)	<200 mg/kg	GC
Heavy Metals (as Pb)	≤20 mg/kg	<5 mg/kg	ICP‑MS
Lead (Pb)	≤2 mg/kg	<0.5 mg/kg	AAS / ICP‑MS
Arsenic (As)	≤3 mg/kg	<0.5 mg/kg	ICP‑MS
Mercury (Hg)	≤1 mg/kg	<0.1 mg/kg	ICP‑MS
Cadmium (Cd)	≤1 mg/kg	<0.1 mg/kg	ICP‑MS
Total Plate Count	≤10,000 CFU/g	<500 CFU/g	ISO 4833
Yeast & Mold	≤400 CFU/g	<50 CFU/g	ISO 21527
E. coli	Negative	Negative	ISO 7251
Salmonella	Negative (in 25 g)	Negative	ISO 6579
Viable P. elodea Cells	Absent (process ensures sterility)	Absent	USP/EP
Storage Condition	Cool, dry place; room temperature	N/A	N/A
Shelf Life	2 – 5 years from the manufacture date	N/A	Stability Study

Note: A comprehensive lot‑specific COA is provided with each shipment. Additional testing (e.g., viscosity, detailed metal profile, particle size distribution) and certifications (Halal, Kosher, Vegan, Organic) are available upon request.

Manufacturing Process

Fermentation – Sphingomonas elodea is cultured in a sterilized carbohydrate‑rich medium under controlled pH, temperature, and aeration to produce the polysaccharide.
Cell Removal – The broth is heat‑treated, then centrifuged or filtered to remove microbial biomass.
Deacylation (Low Acyl only) – For low acyl grade, the native polysaccharide is treated with alkali to remove glyceryl and acetyl groups. High acyl grade skips this step.
Precipitation – Gellan gum is precipitated from clarified broth using isopropyl alcohol (IPA) or salt solution.
Filtration & Washing – The precipitate is filtered and washed with IPA to remove impurities.
Spray Drying – The wet gellan gum is re‑slurried and spray‑dried to produce a fine, free‑flowing powder.
Milling & Sizing – The dried powder is milled and sieved (≥95% through 80 mesh).
QC Testing & Packaging – Each batch is tested per COA specifications, then packaged.

Key Properties

Gellan gum delivers the following functional benefits:

High gel strength at low usage levels – Forms stable gels at 0.2–0.5%, lower than agar or gelatin, offering cost efficiency.
Thermal stability – Stable up to 120°C, suitable for heat‑processed foods and autoclaved media.
Acid stability – Maintains gel integrity down to approx. pH 3.5, suitable for acidic beverages and fruit preparations.
Exceptional clarity – Produces highly transparent gels (≥80% transmittance) at low concentrations.
Suspension & stabilization – Effectively suspends insoluble particles (fruit pulp, cocoa solids, plant proteins) without sedimentation.
Film‑forming ability – Forms flexible, transparent edible films.
Clean label compatibility – Plant‑based, vegan, Halal, Kosher, and Non‑GMO grades available.
Biocompatibility & biodegradability – Non‑toxic and fully biodegradable for pharmaceutical applications.
Synergistic gel enhancement – Combines with other hydrocolloids (konjac, xanthan, LBG) for tailored textures.

Gellan gum uses

Cosmetic & Personal Care

Gellan gum functions as a thickener, stabilizer, suspending agent, and texture modifier in cosmetic and personal care formulations. It is used in creams, lotions, toothpaste (suspension of abrasives and flavors), shampoos, conditioners, perfumes, sunscreens, and facial masks. Its ability to form clear, stable gels at low concentrations and its compatibility with a wide range of cosmetic ingredients make it a preferred hydrocolloid in modern personal care products.

Pharmaceutical Applications

Gellan gum is used in controlled‑release drug delivery matrices (tablets, beads, microparticles); ophthalmic preparations (in situ gelling eye drops for prolonged ocular retention); hard and soft capsules; coating agents for tablets and granules; wound dressings; and tissue engineering scaffolds due to its biocompatibility, biodegradability, and non‑toxicity.

Food & Beverage Industry

Gellan gum (E418 / INS 418) is used as a gelling agent, stabilizer, thickener, suspending agent, and film former. Applications include: plant‑based dairy alternatives (almond, oat, soy milk) for protein suspension; fruit juices and flavored drinks for pulp stabilization; confectionery (jellies, gummies, fruit fillings); bakery fillings and glazes; sauces, dressings, and soups for viscosity enhancement; jams, jellies, and marmalades; vegan cheese and meat alternatives; and pet food as a texturizer.

Microbiology & Plant Tissue Culture

Gellan gum serves as an agar substitute in solid and semi‑solid culture media. Advantages include: higher transparency for light microscopy; autoclave stability (120°C); lower effective concentration (0.2–0.4% vs. 1.5% for agar); and excellent microbial and callus growth promotion.

Industrial & Other Applications

Gellan gum is also utilized in ceramic glazes and coating formulations; agricultural slow‑release fertilizer gels; air fresheners (suspension of fragrance particles); microbial culture media; and as a lubricant in various industrial processes.

Gellan Gum Uses

Frequently Asked Questions (FAQ)

Q: What is the recommended usage level for gellan gum?

A: Gelling agent: 0.2–0.5%. Thickener/stabilizer: 0.05–0.3%. Suspending agent: 0.01–0.05%. Plant tissue culture: 0.2–0.4%. Toothpaste: 0.2–0.8%. Optimization is recommended.

Q: How do I properly hydrate gellan gum?

A: Disperse in cold water with high‑speed agitation to prevent lumping. Heat to 80–95°C for full hydration (hold 10–15 minutes). Gelation occurs upon cooling below 40°C (low acyl) or 50–80°C, depending on cations (high acyl). For acidic applications (pH <4), first hydrate in a neutral solution, then add acid after gelation.

Q: Do you provide samples before bulk orders?

A: Yes. Free or low‑cost samples are available for quality evaluation. Freight charges may apply for international sample shipments.

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